Hello World!

Saffron Mussels Yum!

So for my first post I am giving you the recipe for mussels because it is what I made today.
It was super fast and the mussels were only $2.99 so the dish was very inexpensive to make. I had everything but the fennel so I spent about $6.00 on this and it was just beautiful!

Mom came over and said they were the BEST she had ever had and Karen my next door neighbor said “Oh my God you need to open a restaurant” so I think they were a success:)

I can’t wait to hear what you think.
BTW  (I cook with my eyes and nose and not so much minutes so all the times and amounts are approximate)

2 lbs mussels (cleaned, beards removed )
1c. shallots finely minced
5 or 6 cloves of garlic pressed (oh yea!)
2 1/2c. white wine
2c. chicken stock
1/2 c. heavy cream (or half & half whatever you have)
1/4 c. chopped parsley
1/4 c. chopped fennel fronds(the dill looking part)
10 saffron threads or more if you have them
1 tsp red pepper flakes
2 tlbs butter
1 tlbs olive oil
salt & pepper to taste
french bread or baguette toasted for dipping

-in a deep saute pan saute the Shallots on medium heat in the butter & olive oil until translucent about 5 minutes
(you do not want them browned so keep an eye on them)
-add in pressed garlic, saffron and red pepper flakes saute additional 3 minutes or so until garlic is cooked through
(again no browning, it can be bitter)
-pour in wine and chicken stock and turn up the heat! the liquid needs to reduce to about 1/2  stirring occasionally (10min)
-once the liquid has reduced add in the mussels &  fennel  cover  tightly
the mussels only need 5 to 7  minutes to cook
-while the mussels are cooking heat the cream in a sauce pan to a simmer
(adding cold cream to hot liquid will curdle)
-once the mussels are cooked take a ladle of the broth and add it to the cream to make sure it is totally tempered then add it to the pot, sprinkle the parsley and stir
gently so you don’t break the shells and serve in a big bowl with plenty of broth the dip the bread in.

Check out how to clean them on line, that’s what I did and to find out if there are any bad ones. its pretty simple if it does not open after cooked, discard it and if it will not close prior to cooking it, discard it.



1 Comment (+add yours?)

  1. Trackback: Happy 100!! « Foodashion's Blog

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